Place the first 5 ingredients in a small jar, seal, and shake to combine. Refrigerate salad dressing until needed.
Place the beets in a pot, cover with cold water, and then gently boil until tender, about 30 minutes. Cool the beets in cold water. Peel the beets and then thinly slice.
Divide and set a ring of beet slices on the outer edge of each of 4 plates. Divide and mound arugula in the centre of each plate. Divide and disperse cheese and pine nuts on each salad. Drizzle the salad with the dressing and serve.
Note: To toast pine nuts, place in a small non-stick skillet and set over medium heat. Cook pine nuts, swirling the pan from time to time, until lightly toasted, about 5 minutes.